What about our crepes?

A bit of French Crepes history

French crepes were originally celebrated on
every 2nd of February for "La Chandeleur", the
return of the light, when spring is coming
with no more long winter nights ahead. Every
French home would make a dozen of good crepes
to eat together.
The crepes are the pride of the Brittany
region (Bretagne, locally called Breizh) in
the North West of France, where they make them
large and very thin. Britons usually simply
eat them with salted butter and a bit of
caster sugar spread on the top. They are eaten
rolled as a big cigar or folded in four and
coming along with bubbly French apple cider.
Savored from centuries, French crepes lately
know a real trend with crêperies opening all
over the world.

What is a French crepe?

Most cuisines all around the world make
crepes in one form or another. In French
cuisine, crepes used to be called pannequet,
from which the word pancake is probably
derived. A very thin pannequet looks like a
wrinkled, fragile fabric, which we know as
crepe, hence its name.
A French crepe is an unleavened, flat, thin
pancake of cooked batter, which is used as a
wrapper for another food. Crepe batter is
generally made from flour, eggs, milk, butter,
salt, sugar, water and oil. Until recently,
crepes were cooked on large cast-iron hot
plates heated over a wood fire in a fireplace.
The hot plates are now gas or electric heated
and the batter is spread with a spatula or a
spreader.

What kind of French crepes do we cook?

Crepes are usually of two types: sweet
crepes (Crêpes), made with wheat flour and
slightly sweetened, and savory crepes
(Galettes), made with buckwheat flour and
unsweetened.
At Breizh Crepes, we do cook both sweet and
savory crepes to offer the best crepes
experience to Thais and foreigners living in
Thailand.
The classic and original French sweet crepe is
topped with butter and sugar. We offer a wide
range of additional toppings such as homemade
salted butter caramel, imported fruit coulis,
chocolate, fresh local fruits, ice creams and
even serve the world-renowned Crêpe Suzette.
The most popular savory crepe (Complète) is
topped with ham, egg and cheese. Many other
imported and local ingredients are added up to
our customer's choice: smoked salmon, fresh
red tuna, sausage, bacon, onions, mushrooms or
even goat cheese, just to name a few.

They talk about Breizh Crepes!

Gourmet Bangkok

It is obviously great news for foodies to
know that Breizh Crepes have been moved out
from the far-away venue to a busy area of
Suanplu Soi 8, right inside one of the
competitive gourmet area – Sathorn.

Bangkok 101

If you’re heading along Sathorn Rd toward the
river away from Lumpini Park, Suan Plu breaks
to the left, a little outcrop of charmingly
ramshackle local shops and even the odd
upstart of greenery. Then, if you continue
along Suan Plu’s narrow pavements all the way
to Soi 8, you’ll find an unexpected trove of
European-influenced eateries.

BK Magazine

Sathorn welcomes another crepe joint with the
news that Breizh Crepes has upped sticks from
Sri Nakarin to move closer to town. We’re
which use real buckwheat flour, such as the
tasty fusion Tuk-Tuk (lamb merguez, tomatoes,
eggs...

Delivery

Our authentic French Crepes & Galettes are
also ready to be delivered to your door!
Lazy to go out? Staying a bit too far away from
our location in Sathorn? In need of a quick
lunch at your office? Breizh Crepes does work with 3
great food delivery platforms to supply our
authentic French crepes wherever you live in
Bangkok!

So place your order right away:

Location

Find Breizh Crepes in
Suanplu soi 8, on your right hand side after
80 meters
Just right opposite the Mingle condominium